The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

Table 3

The radical scavenging activities of pectin fractions in comparison with calculated activity of ferulic acid contaminant.

Pectin fraction	Concentration; (mg/mL)	DPPH scavenging (%)		Hydroxyl radical scavenging (%)
		Fraction	Ferulic acid	Fraction	Ferulic acid
BO-P	0.25		(12)		(2)
	0.5		(24)		(4)
	1		(36)		(7)
DC-P	0.25		(9)		(1)
	0.5		(20)		(2)
	1		(30)		(7)
AC-P	0.25		(13)		(2)
	0.5		(27)		(5)
	1		(39)		(6)
CA-P	0.25		(4)		(1)
	0.5		(14)		(1)
	1		(22)		(3)
AP	0.25		(4)		(1)
	0.5		(14)		(1)
	1		(22)		(2)

Radical scavenging of ferulic acid at a concentration corresponding to the phenolic content of the fraction was calculated using a calibration curve (Figure 1) and is shown in the round brackets. Data are expressed as means ± standard deviation ; mean value is significantly higher than control .